Quick white bread from Joy of Cooking. I misread and doubled the water. I corrected by doubling the flour while kneading. Came out a little flat as a result.

Gorgeous loaves everybody! One day I’ll bake past the super-popular roll-ppang that I’ve also made in larger “burger” size buns. I’m using my final (4th) big bun for a grilled italian spicy sausage sandwich.

Incredibly chewy texture. It was the perfect accompaniment to a thick bean soup.

I am not a baker and certainly not a bread baker but bread is one of my favorite foods so i am very impressed with everyone . Do any of you ever make pretzel bread? Potato bread?

Coincidentally, on the same day I first tried this recipe as a way to use Sourdough discard
https://www.foodiewithfamily.com/bes...etzels-recipe/
I saw photos by another FTer on this forum who had made more accomplished looking pretzels than my sorry attempt. The recommendation to eat them with butter mixed with mustard was excellent, so glad I saw that, even if I can’t remember who it was (sorry!).
Alas, the recipe didn’t warn me about using a non-reactive pan when simmering with bicarbonate of soda. I used my favourite and it’s distinctly worse for wear now, hard lesson to learn ☹️ Aged more in that one baking session than in the 14 years I’ve had it (wedding gift).
Have made them twice now. The first batch was a “fail”, turned out more like bagels, and I got them to look like pretzels the second. Thing is, we all liked them much better as pretzel-bagels than as pretzels.

I used to make potato and other vegetable breads (particularly with cooked rice) years ago, when this thread started. There was a time I didn’t have an oven and could only use a passed on bread-maker (which died years ago). When I was single I used to make potato farls, but those are made in a pan, not in an oven.

Edit to add: found it! It was FlyingJoy
https://www.flyertalk.com/forum/32506861-post467.html

me too and all has changed since March. I’ve not yet made pretzels, potato bread, or pretzel bread. But I made more roll-ppang today :-)

These are my second attempt at the Richard Bertinet recipe for cinnamon rolls.

I halved the main recipe quantities and omitted entirely the sugar syrup and icing powder. Even the halved creamed butter/sugar/cinnamon filling is too much, I need no more than 70% of it (any more and it just becomes a leaked mess). All the buns in the photo are half the size of the originals (makes 12 in a regular muffin tray).
Also, he must have some really GOOD cinnamon. I need twice as much as called for to get this ingredient to stand out a bit.

It is a good recipe though, freezes well and re-heats beautifully. The first time I made it, there was so much excess sugar leakage I collected it up and melted it onto fresh popcorn - that got ingested so quickly by my daughter I don’t think it touched the sides!

https://www.gozney.com/blogs/recipes...on-buns-recipe

Beautiful...love the way they are braided. I didn't realize there were so many different types and strengths of cinnamon until I went to Penzey's (spice store) and got an education. Just by smell you could tell that there were huge differences in flavor.

When I use up what I have, I’ll be on the hunt for Sri Lankan cinnamon. Sichuan peppercorns are another spice where the difference in quality is striking. Was given a small quantity of an excellent kind by a friend and had hoped to buy more in Chengdu in April... but, well, you know... We ended up getting a bag locally this weekend and the citrus notes are barely discernible, dominant fragrance is more of a “white pepper” mustiness. It’s alright, but the sparkle is really muted - I bet it’s a similar thing with cinnamon (another “champagne” spice!)

Am glad I took a photo of the buns. Mr and Miss LapLap took her cycle to Hyde Park and she did about 8 laps (roughly 24 miles - plus another 4 miles or so there and back). She took to cycling late so only really began a week ago. She was ravenous when she returned and wolfed down 3 of them.

I can’t believe she’s 10 already!

Very impressed seeing everyone’s baking projects. Last weekend I did a sourdough rye, but this week I went in the opposite direction and made King Arthur’s “English muffin toasting bread.” It is all AP flour and not surprisingly not the most flavorful of breads but it was super quick from start to finish and does make very nice toast.

Next up, I want to pick a recipe off this guy’s blog. His cookbook just came out in June but sold out almost immediately and I’m still waiting for my back order to come in.
https://www.artisanbryan.com/

Just took a look at that blog. LOTS of ideas for sourdough “discard”. Had never considered it as batter (or as he calls it a discard wash) - am a fool!

Those years have been ticking away. Shibaraku desu ne? I can’t believe it either.

Lol
I’m making roll-ppang with The Force and they didn’t rise much. So I check my recipe and I used half the yeast. Doh. Hope I remember correctly next time. They’re now baking :-)

Yet another big thank you to LapLap. I’m making the roll-ppang (using The Force - hope it’s not wrong) and I’m starting to run low on flour. Maybe 3 pounds? I’m down to two gallon zip locks (not fully filled) and maybe two half scoops of the master 50-lb bag. Omg. So one bag nearly done in 4-1/2 months. Wow.

so if my cornershop still stocks the 50-lb “hotel” flour bag, should I get it again for $14 (as I did in late March 2020) or should I try to get a Costco organic flour 25-lb bag for what I think is $10 if I recall the Costco thread posts? Is non-organic flour that awful? I’m sure that every bakery & bread brand (including tartine) is using industrial bulk non-organic flour. Since I’ve reduced past bakery / cafe purchases tremendously, I feel that this “gmo” non-organic flour is simply replacing what I was previously buying, but now without added preservative chemicals that bakeries / bread brands need for their products. Maybe I really will start to make our own pizza dough and bagels. I know that once winter comes, we will need and want to eat more bread comfort products. So i’d rather buy 50-lb now instead of having to buy a 25-lb bag when others forage for Winter.

we all recall what Winter meant on Game of Thrones.

Can’t help you, gaobest. Your question is extremely US centric. Bleached flour is illegal in the U.K. and EU, and that is what I would be mostly avoiding in your position - so that “Is non-organic flour that awful?” query might be a “yes”, when in London the answer might be “no”.

that is ok - organic or not is a polarizing issue :-)

our new batch of bunny buns (which is what I call the roll-ppang) was utterly amazing. I’m so proud of these. I love using The Force to make them.